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NL - 121 -
VIS EN VLEES Voorbereiden
Bewaartermijn
(in maanden)
Periode voor
ontdooien op
kamertemperatuur
(in uren)
Biefstuk In folie verpakt 6-10 1-2
Lamsvlees In folie verpakt 6-8 1-2
Kalfsbraadstuk In folie verpakt 6-10 1-2
Kalfsvlees in blokjes In kleine stukjes 6-10 1-2
Schapenvlees in
blokjes
In kleine stukjes 4-8 2-3
Gehakt
In platte pakjes en zonder
kruiden
1-3 2-3
Slachtafval In kleine stukjes 1-3 1-2
Worst / salami
Moet worden verpakt zelfs
wanneer dit een velletje heeft
1-2 Totdat goed ontdooid
Kip en kalkoen In folie verpakt 7-8 10-12
Gans/eend In folie verpakt 4-8 10
Hert, wild zwijn,
konijn
In porties van 2.5 kg zonder
beenderen
9-12 10-12
Hert, wild zwijn,
konijn
2 Totdat goed ontdooid
Zoetwatervis; forel,
karper, tonijn,
meerval
4-8 Totdat goed ontdooid
Vette vis; boniter,
makreel, zeeforel,
ansjovis
2-4 Totdat goed ontdooid
Schaaldieren
Schoongemaakt en in zakken
verpakt
4-6 Totdat goed ontdooid
Kaviaar
In verpakking in aluminium of
plastic bakje
2-3 Totdat goed ontdooid
Slakken
In zout water, in aluminium of
plastic bakje
3 Totdat goed ontdooid
Moet worden gewassen en
gedroogd nadat werd
schoongemaakt aan binnenkant
en van schubben ontdaan. Kop-
en staartdelen dienen indien
nodig te worden verwijderd.
Opmerkingen: Ingevroren dienen net als vers vlees onmiddellijk te worden bereid nadat
ze werden ontdooid. Als vlees niet is bereid na te zijn ontdooid, mag dit
niet opnieuw worden ingevroren.
11


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